susan
In a bottle stored at room temperature.
chilled first
Like a grape with astringent skin. A little strong alcohol feeling.
Drink it. First, sourness. Next, grape and pineapple taste. When you swallow it, you can taste the sourness, sweetness and astringency like a fruit wine.
Next, 45℃.
Gray sky. Snowfall. Standing alcohol
Drink. Heated but closes slightly hard. Light and watery. Sourness. Rich fullness and bitterness. When swallowed, a good sourness and bitterness at the tongue. Good!
Next, 55℃.
It becomes harder and harder. It is hard like a stone.
Drink it. The sourness, bitterness, and richness are the essence of Yamahai. It is just delicious. When you swallow it, the bitterness and the umami taste stick to your tongue.
At the end, the temperature is 65℃.
Melting gray mixed snow.
Drink it. Charcoal and burnt straw. Smoked silver. The sourness rides on the aftertaste. When you swallow, the acidity tightens refreshingly.
Recently, I have tried Yuki no Kayasha, Yamato Shizuku, and Tobiraizumi Yamahai Junmai all at room temperature in one bottle, and Tobiraizumi is my favorite.
I'm a big fan of Yamahai Junmai, but I've learned that there's a lot to choose from within that category. I'm happy. Ecstatic.
I'd love to compare three different kinds at the same time soon!
Tobiraizumi, I've been looking for this. I will definitely repeat it.
I love you.
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